The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

Abstract

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peel

“…In the SEE, the particle size uniformity was lower. The researchers reported that the mixed emulsion reduced the particle size, which they attributed to the different behavior of biopolymers in reducing the particle size (Tavakoli et al, 2021). In a study on PP, Rashid et al (2022) stated that the particle size of encapsulated PP (MD/soy protein isolate) was 191.12 nm.…”

Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance

“…However, increasing the concentration of the nano-encapsulated extract from 200 to 300 ppm decreased the resistance to primary oxidation, and hydroperoxide formation increased. In the The p-anisidine test indicates the secondary oxidation stage and carbonyl compounds' production in edible oils (Tavakoli et al, 2019(Tavakoli et al, , 2021Zhang et al, 2010). Table 5 shows the p-anisidine value of different oil treatments during the 24 days of storage at 60°C.…”

“…According to this evaluation, the nano-emulsions created with LPG were the most uniform compared to the other treatment groups, followed by chitosan and CCL nano-emulsions, respectively. A related study reported that the amount of PDIfor nano-emulsions produced using locust bean gum and a combination of locust bean gum with chitosan in the third to seventh cycles ranged between 0.378-0.439 and 0.256-0.344, respectively(Estakhr et al, 2020), which were less than 0.5 Tavakoli et al (2021). reported that the amount of PDI of nano-emulsions coated with L. sativum gum and S. macrosiphon gum, as well as a mixture of these two gums (1:1), ranged from 0.0996 to 0.1198, from 0.1002 to 0.1112, and from 0.072 to 0.091, respectively(Tavakoli et al, 2021).…”

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

“…They can improve the stability of compounds against environmental stressors (such as moisture, radiation, oxygen, light, and adverse pH conditions) as well as against digestive conditions in the body (Timilsena et al, 2020; Wardhani et al, 2021). This technology has tremendous applications in both the pharmaceutical and food industries (Tavakoli et al, 2021). It is classified into two categories based on the scale of particles produced: micro‐capsulation (particles with sizes from 1 to 100 micrometers) and nano‐encapsulation (particles with sizes from 10 to 1000 nanometers).…”